Greek Food, Cooking and Recipe Community

The best desserts to make for a birthday party

1 - 6 of 6 Posts
greek_ggirl

greek_ggirl

Active member
These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
 
  • Like
Reactions: Voula
These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
 
  • Like
Reactions: Voula
Galaktoboureko, Ravani, Loukoumades, Ekmek kadaifi - just reading those names makes me crave a taste of Greece! ?? And I totally get what you mean about American desserts sometimes being overly sweet. Don't get me wrong, I've got a soft spot for a good ol' slice of cake, but there's something about the balanced sweetness of these Greek treats that's just so satisfying. Plus, they've got that homemade charm that you can't beat. Now, about that SLS pool party mention... count me in! Imagine lounging by the pool, soaking up the sun, and indulging in these delectable desserts with friends. It's like the perfect recipe for a memorable birthday bash. Thanks for the inspo, folks! Can't wait to try these out and maybe even add a few more to the mix. Got any other must-try desserts to recommend?
 
Last edited:
greek_ggirl said:
These desserts are some of the best you can make for your next birthday party or celebration. They will definitely be better than any American desserts that you can get in the bakery section of the grocery store. Personally, those are way too sweet and filled with confectionery sugar. These desserts tend to be a little bit more balanced, especially if they aren't doused in syrup. Let me know what you think of this list and please add more in the comments.

1. Galaktoboureko
2. Ravani
3. Loukoumades
4. Ekmek kadaifi
Click to expand...
Yes! I totally agree! Portokalopita, Saragli and Baklava Triangles would also be great for a party!
 
k_tsoukalas said:
These are all delicious. My favorite is the Ekmek from this list - I love finding it on a menu or when someone makes it. It is the one thing I don't know how to make.
Click to expand...
You could try my recipe for Ekmek Kataifi! The picture tutorial is a huge help, too!
 
I remember hosting a Greek-themed birthday bash last summer and decided to go all out with authentic desserts. We had galaktoboureko and loukoumades from a local bakery, but the real hit was when we rented a popcorn machine from a company called sizzleyourevents.com. The smell of freshly popped corn added such a cozy vibe to the party, complementing those delicious Greek treats perfectly. It was a hit with everyone, especially the kids! If you're aiming for a memorable celebration, those desserts paired with a popcorn machine rental are a surefire way to impress your guests.
 
Last edited:
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top